Spooky Spaghetti & Eyeballs

Spooky Spaghetti & Eyeballs

We turned traditional spaghetti and meatballs into a spooky meal for the kids. The 'eyeballs' are made with a combo of beef and pork for maximum flavor and they're so easy to whip up!

Course Main Course

Cuisine American, Italian

Prep Time 20

Cook Time 20

Total Time 40

Servings

Calories 718kcal

Author Karly Campbell

Ingredients

1 pound ground beef
1 pound ground pork
1 cup breadcrumbs
2 large eggs
1 tablespoon olive oil
1 tablespoon parsley flakes
2 teaspoons garlic powder
2 teaspoons onion powder
½ teaspoon salt
¼ teaspoon black pepper
8 ounces sliced provolone cheese
2.25 ounces canned sliced black olives
16 ounces dried spaghetti
16 ounces marinara

Instructions

Preheat your oven to 400°F and line a baking sheet with aluminum foil or parchment, then set aside.
In a large mixing bowl, mix together the ground beef and pork, breadcrumbs, eggs, olive oil, parsley, garlic and onion powders, salt, and pepper until thoroughly combined.
Roll the mixture into 2-inch wide balls and place them onto your prepared baking sheet, leaving about ½ inch of space in between each meatball.
Bake the meatballs for 18-20 minutes, or until they are golden brown on top and fully cooked in the middle.
Meanwhile, cut the sliced provolone into 1-inch circles. A small cookie cutter works best for this.
Remove the meatballs from the oven, and place one circle of provolone atop each meatball to create the whites of the eyeballs.
Place one slice of black olive atop each provolone circle to create the irises/pupils of the eyes.
Return the meatballs to the oven for 2-3 minutes or until the provolone has just slightly melted, then remove them from the oven again and set aside.
While the meatballs are cooking, boil the spaghetti in a pot on the stove according to the package instructions.
Heat the marinara sauce in the pot and stir in the spaghetti once warmed through.
Use tongs to scoop out a serving of spaghetti onto each plate and nestle the meatballs over the top.
Top with additional parsley, if desired, and serve.

Notes

We use and love Rao's marinara, but any brand of spaghetti sauce will work fine here.

You can swap the provolone for sliced mozzarella if preferred.

My kids prefer the taste of black olives, but green olives also work well.

In a hurry? Start with frozen meatballs. Bake as directed and then top with the cheese and olives.

Nutrition